Posts in Breads
Gluten Free Pizza with Savory Fig Sauce, Goat Cheese, Shallots, Corn, and Vinegar Dressed Greens

For many, a thought of pizza brings flavors of tomato, mozzarella, and perhaps pepperoni or a bit of basil to mind. Though that sort is undoubtedly classic, I tend to gravitate towards much less traditional flavors when assembling pizza in my own kitchen. This recipe is a juxtaposition of sweet and tangy from the fig and the vinegar, caramelized and creamy from the shallots and cheese, and earthy and tart from the chopped greens and lemon-vinegar dressing. This combination creates layers of differing flavor that’s both a bit unexpected and wholly delicious.

Some of my very favorite people are sensitive to gluten, causing me to explore gluten-free ways of feeding those around me. This crust is a delicious way to enjoy pizza if you or those you love find themselves with a food sensitivity or allergy. It’s very quick with little prep time required and the flavor is so enjoyable that I simply can’t decide which of my recipes I like better, sourdough or gluten-free. If you’re not in need of a gluten-free option, try these toppings on my sourdough pizza crust recipe.


Gluten Free Pizza with Savory Fig Sauce, Goat Cheese, Shallots, Corn, and Vinegar Dressed Greens

For the pizza dough:

  • 3 cups gluten free flour, King Arthur gluten free flour blend preferred

  • 3 tablespoons sugar

  • 1 packet active dry yeast mixed with 1/4 cup warm water

  • 1/4 cup olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon baking powder

  • Lukewarm water, starting with 1 cup

For the sauce:

  • 2 tablespoons fig jam

  • 2 tablespoons olive oil

  • Generous pinch of salt and grated black pepper

For toppings:

  • 3 shallots, sliced

  • 1/4 cup corn, fresh or frozen

  • 8 oz soft goat cheese

  • A few handfuls of spinach and arugula, roughly chopped

  • A handful of snap peas, thinly sliced

  • Zest of 1 lemon

  • Olive oil

  • Balsamic vinegar

  • Paprika, salt and pepper

Preheat the oven to 375 degrees. In a large mixing bowl, allow the packet of yeast mixed with warm water to sit until bubbling, a few minutes. Whisk in the sugar and olive oil, then the salt and baking powder. Finally, fold in the gluten free flour. Add 1 cup of lukewarm water and knead with your hands, adding more water until the dough just comes together. Roll the dough into a ball then flatten into a disc shape.

Oil a pizza pan or baking sheet then place the disc of dough onto the pan. With your hands, press the dough outwards then switch to a rolling pin if you’d like, pressing and rolling the dough on the pan until it’s quite thin.

Bake the pizza crust with no toppings for about 20 minutes or until it’s dry to the touch; this ensures you won’t end up with soggy pizza.

Whisk in a small bowl the sauce ingredients. In a medium bowl, toss the sliced shallots and corn with a drizzle of olive oil and a pinch of paprika, salt, and pepper. After the pizza is done baking without toppings, spread the sauce over the pizza and top with dollops of goat cheese, the shallots and corn. Return to the oven for 30 minutes.

In a medium sized bowl, toss the arugula, spinach, and snap peas with a drizzle of vinegar and the lemon zest. Top the pizza with the greens after baking and serve.

Blueberry and Herbes de Provence Scones

These blueberry and herbes de Provence scones graced my family table on Easter this year as our holiday Brunch treat. Flecked with thyme, basil, savory, fennel, and lavender flowers, a small spoonful of this French mix of herbs originated from the stunningly beautiful region of Provence gives a subtle sort of uniqueness to an otherwise blissfully familiar blueberry scone. The plump berries are folded between layers of buttery dough, bursting sweet purple juice during baking and forming a rustic pool of jam around each scone. Unlike other scone recipes that are overly sweet and too dry to be had without coffee to wash each bite down, this one produces pastries with a soft texture and restrained, modest sweetness. You can easily prepare them in advance; after cutting the dough into triangular pieces, chill them overnight to bake the next morning or store in the freezer for up to a month if you’re needing a stash of ready-made pastry.


Blueberry and Herbes de Provence Scones

makes 8 scones

  • 8 tablespoons unsalted butter, frozen

  • Approximately 8 oz fresh blueberries

  • 1/2 cup half and half

  • 1/2 cup full fat sour cream

  • 1 teaspoon vanilla

  • 2 cups all purpose flour

  • 1/3 cup sugar

  • 2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon herbes de provence

  • Zest of 1 lemon

  • 1 tablespoon melted butter and 1 tablespoon sugar, for topping the scones

Preheat the oven to 425 degrees. Grate the frozen butter with a box grater and set aside. In a mixing bowl, whisk together the half and half, sour cream, lemon zest and vanilla. In a separate large mixing bowl, whisk together the dry ingredients - the flour, sugar, baking powder, baking soda, salt and herbes de provence. Toss in the grated frozen butter and mix until all the butter pieces are coated with flour, then pour in the liquid ingredients. Gently fold with a spoon or spatula until combined.

On a floured surface, knead the dough with your hands until it’s just come together. Using a rolling pin, roll the dough into a square approximately 12 inches on all sides. Fold the dough into thirds to create a long rectangle, then fold again to create a square. Roll the square of dough out again into approximately 12 inches by 12 inches. Sprinkle the fresh blueberries on top, pressing them into the dough, and roll the dough up over the berries to create a log. Press with your hands or rolling pin to flatten the log into a rectangle, then cut the dough into triangles - first cut the dough into four squares, then diagonally to create equal sized triangles.

If you’re making the scones ahead of time, you may stop here and refrigerate them for the next morning or freeze them for later use. When doing so, you can put the scones straight from the fridge or freezer into the oven; baking time may need to be adjusted.

To bake the scones, line a baking sheet with parchment and place the scones in an even distance from one another. Brush with the melted butter, then sprinkle with sugar. Bake for approximately 18 minutes or until just browned; do not over bake.

Oat and Almond Banana Muffins

These oat and almond banana muffins have been making a weekly appearance since I found myself in need of a muffin recipe that could be both gluten free and vegan. The banana flavor is quite mild and almonds lend a little richness to each bite. With no refined sugar and wholesome ingredients, these are healthful morsels that you can bake in advance for the week of hurried mornings ahead.


Oat and Almond Banana Muffins

makes 12 muffins

  • 4 1/2 cups rolled oats

  • 2 cups whole unsalted almonds

  • 2 bananas

  • 1/2 cup maple syrup

  • 2 tablespoons ground flaxseed mixed with 1/4 cup water*

  • 2 teaspoons vanilla

  • 1 cup unsweetened almond milk*

  • 2 teaspoons apple cider vinegar*

  • 1 teaspoon baking soda*

  • Pinch of salt

  • 1/4 cup coconut oil, melted*

  • Oats and slivered almonds, for topping

    *Note: This recipe is vegan as written, but you may replace the flaxseed and water with 2 eggs if you wish - be sure to omit the apple cider vinegar and reduce the baking soda to 1/2 teaspoon if you do. Additionally, the almond milk can be swapped for cow’s milk, and melted butter or olive oil can be used in place of the coconut oil.

Preheat the oven to 350 degrees and line a 12 count muffin pan with parchment muffin liners.

In a food processor or high speed blender, blend the oats and almonds until they reach a fine, flour-like texture. Add the baking soda and salt, pulsing a few times to mix evenly. Pour in the maple syrup, flaxseed and water mixture, vanilla, almond milk, apple cider vinegar, and melted coconut oil and blend until combined. Finally, add two whole bananas and blend until no lumps are left.

Spoon equal amounts of the batter into the muffin pan and sprinkle a handful of oats and sliced almonds on top the batter before placing in the oven. Bake for 30 minutes, then cool the muffins on a wire rack.

BreadsAdelle EsborgComment
Potato, Olive and Feta Pizza with Arugula and Spicy Honey Drizzle

Sometimes my very favorite meals are the result of a bit of foraging for what I happen to have on hand. Such a supper resulted in this pizza topped with my findings: potato, olive, feta, and a handful of arugula too. All are heaped on top of a bit of garlic and olive oil and drizzled with spicy honey at the end.


Potato, Olive and Feta Pizza with Arugula and Spicy Honey Drizzle

  • Pizza dough and cornmeal, for flouring

  • 1 Yukon gold potato, peeled and very thinly sliced

  • 8 oz feta cheese

  • 1/3 cup black olives, torn or chopped in half

  • 1/2 cup arugula

  • 2 tablespoons olive oil, plus more for drizzling

  • 3 garlic cloves, minced

  • 1 tablespoon honey

  • 1/4 teaspoon pepper flakes

  • 1/2 teaspoon water

  • Salt and pepper

Preheat the oven to 450 degrees.

Stretch the pizza dough, settling it on a cornmeal dusted piece of parchment set over a baking sheet. Bake without the ingredients for about 5 minutes. In a small mixing bowl, whisk together the minced garlic, the two tablespoons of olive oil, a pinch of salt and a pinch of pepper.

Take the pizza crust out, then brush the top with the olive oil and garlic mixture. Assemble the potato slices, feta, and olives on top, drizzling the potatoes with a bit more olive oil and return to the oven for another twenty minutes.

While the pizza bakes, make the spicy honey. Whisk in a small bowl the honey, pepper flakes, and water and set aside. Once the pizza is finished cooking, brush the crust with olive oil and top with fresh arugula, drizzling the spicy honey over it all just before serving.

BreadsAdelle EsborgComment